Wednesday, 10 September 2014

Toute Hache, review and giveaway

I love cookery books, that's no secret, so I was pleased to receive a copy of Tout Hache, many thanks to Jacqui Small Publishers for my review copy. Any book which contains several recipes using mince quickly becomes a firm favourite of mine as I love this cheaper cut of beef. The idea behind Tout Hache hails from three cooking enthusiastics Thierry, Lucile and Ahmed in France with the later two being heavily influenced by American culinary ideas came up with the ingenious idea of combining the flavours of these two countries. Inspired by the Cafe Moderne menu, this book sets about restoring the meatball to it's former glory. What I love about this book is that it shows all the different flavours that can be in-cooperated in a meatball alongside sauces. There are many recipes which I have book marked to cook and as well as the main theme of meatballs, I love the side dishes recipes which includes; broad been salad, creamy polenta, pan fried vegetables, french fries and sauté potatoes. So far, I've made two recipes immediately appealed to me; oriental burgers which I have included in this post for and lemon pork meatball sandwich. exotic

Method
Make the white cheese sauce by mixing together all the ingredients.
Peel and chop the onions. Heat the olive oil in a frying pam, then add the onions. Cook over a high heat until they are transparent, making sure that they do not stick. Add the raisins and curry powder. Mix thoroughly.
In a large bowl, mix the onion mixture with the tomato ketchup and the minced beef. Mix throughly and make into 4 patties.
Preheat the oven to 150C/300F/Gas Mark 2. Cut the cucumber into thin slices and slice the tomatoes. Cut the buns in half and put the halves in the preheated oven.
Cook the patties on both sides in a hot non-stick frying pan.
Remove the buns from the oven. Spread each half with 1 tbsp of white cheese sauce, and put 2 slices of tomato, 1 patty and some cucumber slices on the bottom halves. Cover the burgers with the top halves of the buns.

The lovely people at Jacqui Small Publishers are offering one lucky reader a copy of this fabulous book. To be in with a chance, follow the below instructions and enter the rafflecopter.

Follow the instructions on the rafflecopter widget.

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